CAPSICUM TOMATO CURRY

 Easy and quick recipe with low calories.
INGREDIENTS  :
green  Capsicum           :2
tomatoes                       :2
onion                            :1
ginger garlic paste        :1/4 tsp
green chillies                :2
cumin                            :1/2 tsp
mustard seeds                :1/4 tsp
red chilli powder            :1 tsp
salt                                  :as needed
oil                                   :2 tsp
METHOD :
Heat oil in a pan,add cumin,mustard seeds,chopped green chillies,chopped onion,ginger garlic paste and fry for 5 min.
Add medium sized chopped capsicum and cook it by covering with a lid for 10 min.
Add chopped tomatoes and cook for 5 min by covering with a lid.
Add red chilli powder,salt as needed and cook for 5 min on a medium heat and turn off the heat.
Garnish with freshly chopped coriander leaves.
Serve hot with rice or roti.

TINDOORA COCONUT CURRY (DONDAKAYA KOBBARI KURA)

INGREDIENTS  :
Tindora  :1/2 kg
shredded coconut powder  :1/2 tsp
oil             :3 tsp
salt            :as needed
green chillies  :2
onion            :1 
curry leaves   :a few
red chilli powder  :1 tsp
cumin                     :1/2 tsp
turmeric powder      :a pinch
METHOD :
Wash and keep the tindora a side.
Chop and discard the ends. Quarter it lengthwise and chop it into pieces (wash your hands with cold water/hand wash after chopping dondakaya as it stains and is sticky)

Heat oil in a pan,add cumin,split green chillies,chopped onion and fry for 2 min.
Add chopped tindora,turmeric powder,salt and fry for 10 min. on a low flame.
Add red chilli powder,salt to it and mix well and let it cook for 2 min.
Add shredded coconut powder and fry for 1 min and turn off the heat.
Tindora coconut curry is ready to serve.
Serve hot with rice.

CAULIFLOWER GREEN PEAS CURRY

INGREDIENTS  :
Cauliflower            :1 cut into florets
tomatoes                 :2
green peas               :1/4 cup
onion                       :1                                                                 

green chillies           :2
coriander powder    :1/4 tsp
cumin                      :1/4 tsp
mustard seeds          :1/4 tsp
turmeric powder       :a pinch
red chilli powder       :1/2 tsp
salt                             :as needed
oil                               :2 tsp

METHOD      :

Boil the cauliflower florets in water for 10 min (add little salt to the water) strain out the water and keep the florets to a side.
Cook green peas (if using fresh green peas) in water for 10 min or in a pressure cooker until a single whistle.
Heat oil in a pan,add cumin,mustard seeds,green chillies,chopped onion and fry for2 min.
Add chopped tomatoes,turmeric powder,salt,coriander powder,red chilli powder and let it cook for 5 min.
Add the cauliflower florets,green peas to the curry and let it cook for 5 to 10 min or until the gravy is mixed well with cauliflower florets and green peas.
Serve hot with rice or roti.

SPINACH TOMATO CURRY(PALAK TOMATO CURRY)

INGREDIENTS  :
Spinach,palak     :3 cups
tomatoes              :3
onion                    :1
green chillies        :2
garlic                    :2
cumin                    :1/2 tsp
mustard seeds        :1/4 tsp
chilli powder          :1/2 tsp
turmeric powder     :1/4 tsp
salt                           :as needed
oil                            :2 tsp

METHOD  :
Heat oil in a pan,add cumin,mustard seeds when they splatter add green chillies,chopped onion and fry for 2 min.
Add chopped spinach,turmeric,salt and cook it for 5 min.
Now add chopped tomatoes to the pan and let it cook for 5 to 10 min by covering with a lid.
Add red chilli powder,salt,crushed garlic and let it cook for 5 min. on a medium flame and turn off the heat.
Serve hot with rice or roti.

BROAD BEANS CURRY(CHIKKUDUKAYA CURRY)

INGREDIENTS :

Broad beans  :1/2 kg
green chillies  :2
onion               :1
cumin              :1/2 tsp
mustard seeds   :1/2 tsp
turmeric powder  :1/4 tsp
red chilli powder  :1 tsp
salt                         :as needed
garlic cloves           :2
oil                           :3 tsp
coriander leaves      :a few

METHOD :
Heat oil in a pan,add cumin,mustard seeds,green chillies,chopped onion and fry for 2 min. until onions turn golden brown color.
Add chopped broad beans,turmeric powder,salt and let it cook for 10 to 15 min by covering with a lid on a low flame.
Add red chilli powder,salt,crushed garlic to the curry and let it cook for 5 to 10 min. on a low flame and turn off the heat.
Add some chopped coriander leaves to the curry.
Serve hot with rice.

GAWAR BEANS CURRY

INGREDIENTS :
Gawar beans :1/2 kg
onion             :1
green chillies  :2
garlic clove     :2
cumin              :1/2 tsp
mustard seeds  :1/4 tsp
red chilli powder :1/2 tsp(approx)
salt                       :to taste
oil                        :3 tsp
milk                     :1/4 cup
turmeric powder  :1/4 tsp
METHOD :
Heat oil in a pan,add cumin,mustard seeds,green chillies,chopped onion and let it fry for 2 min.
Add gawar beans(ends stringed and cut into 1 inch pieces),turmeric powder and salt to it and let it cook for 10 min on a low flame by covering with a lid.
Add milk to it and let the beans to cook in it for 5 min.
Add red chilli powder,crushed garlic,salt to the curry and let it cook for 5 min and turn off the heat.
Serve hot with rice.

KARELA CURRY(BITTER MELON CURRY)

INGREDIENTS  :
 karela :1 lb
onion   :1 big
red chilli powder :2 tsp
butter milk :2 cup
tamarind paste :1 tsp
salt           :as needed
garlic       :1
cumin      :1/2 tsp
mustard seeds :1/2 tsp
oil              :as needed
sugar         :1 tsp
 METHOD :
Take a bowl add butter milk,tamarind paste,salt,chopped karela and cook all together for 10 min. and drain them and keep them aside.
(by adding karela to the butter milk it reduces the bitterness from it)
Heat  oil in a pan,add cumin,mustard seeds when they splatter add the karela and cook for 5 min on low flame and then add chopped onion to it and cook until they turn brown color.
Add red chilli powder,salt,garlic,sugar to it and cook it for 5 min on low flame and turn off the heat.

ALOO KURMA

INGREDIENTS  :
potatoes           :4
onion                :1
ginger garlic paste :1/2 tsp
green chillies         : 2
tomatoes                 :2 to 3
garam masala          :1/2 tsp
cloves                      :2
cardamom                :2
cinnamon  stick        :2
curry leaves              : a few
oil                             :3 tsp



bay leaves                 :2
yoghurt                     :1/2 cup
coriander leaves        : a few
red chilli powder       : 1/2 tsp
salt                             : to taste
black pepper              : 3
shredded coconut       :1 tsp
 cumin                         :1/2 tsp
 mustard seeds             :1/2 tsp
METHOD :
 Take a bowl add some water to it and boil potatoes in it.Then peel them,cut into small pieces and
keep a side.
Take a pan heat oil in it,add cloves,cardamom,cinnamon stick,bay leaves,cumin,mustard seeds,curry leaves,green chillies,chopped onion and fry it for 2 min.
Now add ginger garlic paste,chopped tomatoes,salt and let it cook until the tomatoes become soft.
Now add the potatoes,garam masala,salt,shredded coconut,red chilli powder,black pepper to it and fry for 1 min.
Take a bowl add yoghurt,water to it and whisk it and add it to the curry and let the potatoes cook in it until it will be like a thick gravy.
Add some coriander leaves to it and turn off the heat.
Serve hot with vegetable rice and raita.

TOMATO DRUMSTIC CURRY

INGREDIENTS :
Tomatoes       :  5
green chillies  :2
drumsticks       :3                               
turmeric powder  
onion              :1
oil                    : 2 tsp
cumin               : 1/2 tsp
mustard             : 1/2 tsp
red chilli powder  : 1tspa
salt                         :to taste
garlic                    : 2

METHOD :

Take oil  in a pan add cumin,mustard seeds,green chillies,onion and fry for 2 min.
Add chopped drumstics to it and cook  for 10 min. on low flame.
Add finely chopped tomatoes to it and add some coriander powder,red chilli powder,salt,garlic and let it cook for 5 min.
spread coriander on top of it.
serve hot with rice.